Ingredients

• 1/3 cup red quinoa
• 2/3 cup water
• 2 cups baby arugula
• 4 tablespoons dried cranberries
• 3 – 4 tablespoons toasted slivered almonds
• 2 teaspoons crumbled feta cheese
• 2 teaspoons extra virgin olive oil
• Salt and pepper to taste

Method

• Rinse quinoa thoroughly and drain
• Add 1/3 cup of quinoa to 2/3 cup of water in a covered saucepan
• Bring to a boil, then reduce heat, cover and simmer until all the water is evaporated – about 15 minutes
• Let cool the cooked quinoa
• In a salad bowl mix cooked quinoa, arugula, salt and pepper
• Add olive oil and mix well
• Sprinkle with cranberries, toasted almonds and feta cheese

Yields: 2 servings